Line a 9" square pan with parchment paper, letting the ends extend over the pan.
In a big saucepan over low heat, melt 3 tablespoons of butter; add the marshmallows, stirring constantly until melted. Remove the pan from the heat and stir in both cereals and the chocolate chips. Press evenly into the prepared pan. Cool completely.
Blend together the powdered sugar and 6 tablespoons of the butter. Add 3 tablespoons of milk and beat until nice and creamy. Add the remaining tablespoon of milk, if needed, to make it spreadable. Stir in the peppermint extract and enough food coloring to make a happy shade of green. Spread this minty concoction over the top of the cooled cereal mixture. Refrigerate an hour or so until firm.
Chop the baking chocolate and melt together with the remaining 2 tablespoons of butter. Spread quickly and evenly over the mint layer. Refrigerate again until the chocolate is set, about 30 minutes.
Lift up on the parchment paper to remove the treats from the pan before cutting.
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